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Author Notes: Many years ago, my aunt gave me a recipe for a fresh fruit tart that I have been making ever since. The apples looked and tasted good at our Farmers Market last Friday, so I began planning an updated version of my apple tart. The navel oranges on our tree have just ripened, so I wanted to incorporate them as well. This was our dessert last night at a family supper. Five of us had gathered to celebrate my husband's steps towards recovery from a recent heart attack. Life feels very sweet these days... Note: You will need a 9-inch tart pan with a removable bottom. - Lizthechef

Serves 6

Crust

1cup organic whole wheat flour

1pinch kosher salt

2tablespoons organic cane sugar

1 stick unsalted butter, room temperature

1tablespoon white vinegar

In a medium-sized bowl, mix together the flour, salt and sugar.

Using a fork, work in the butter. Add the vinegar. Mix until a ball of dough forms.

Using your hands, press the crust into the tart pan and set aside.

Preheat oven to 350 degrees while you assemble the filling.

Filling

3/4cup organic cane sugar

2tablespoons whole wheat flour

6 organic, medium-sized Granny Smith apples

1teaspoon navel orange zest

1/4cup freshly squeezed navel orange juice

2tablespoons crystallized ginger, chopped

2tablespoons orange marmalade

1tablespoon Grand Marnier (optional)

Peel, core and slice the apples. Place in a large bowl. Add the orange zest and juice. Mix well.

Add the flour, sugar and ginger. Mix to coat fruit.

Arrange the apples inside the crust. You will have two generous layers of fruit.

Heat the marmalade slightly in a microwave. Add Grand Marnier and stir to combine. Using a pastry brush, gently glaze the tops of the fruit.

Place tart pan on a sided sheet pan to catch spilled juices.

Bake for one hour. Allow the tart to completely cool before removing the side of the pan.